It’s the day after Thanksgiving and my husband is off from work, which means this morning he had time to make one of our favorite breakfasts: caramelized apple pancake. The munchkin goes nuts for the cinnamon-sugar glazed apples atop a fluffy pancake – because really, who wouldn’t?
Of course, it helps that my husband likes to make maple whipped cream for the pancakes. And that he gives the munchkin the whisk attachment when the whipped cream is ready to eat. I’m pretty sure licking the beater clean is going to be a favorite childhood memory when the munchkin grows up.
We first started making this pancake in 2007 when my husband discovered Alton Brown’s “Good Eats” show and got into cooking. It’s been a special weekend treat ever since. The recipe is slightly adapted from The Williams-Sonoma Collection Breakfast Book, which contains several other breakfast fans: eggs benedict, huevos rancheros and home fries, to name a few. Yeah, we love that book.
This caramelized apple pancake is made by caramelizing sliced apples in cinnamon-sugar, then topping them with a quick pancake batter made in the blender. Let the pancake cook on the stovetop for a few minutes, then transfer your oven-safe pan to the oven and bake for about 10 minutes. The end result is a golden, fluffy pancake that goes equally well with whipped cream, confectioners sugar, maple syrup, berries or crème fraîche. (Or any combination of those, of course.) If you’re looking for a yummy breakfast to try out this weekend, definitely consider this pancake!
- 5 large eggs
- 2 teaspoons pure vanilla extract
- ½ cup plus 1 tablespoon granulated sugar
- ⅓ cup all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon fleur de sel (fine sea salt). You can use kosher salt also.
- 1½ teaspoons unsalted butter
- 2 large, tart apples, peeled, cored, and cut into wedges ½ inch thick. (We used Granny Smith apples.)
- 1¼ teaspoons ground cinnamon (divided use)
- ¼ teaspoon freshly grated nutmeg
- To top: whipped cream, confectioners sugar, maple syrup, berries or crème fraîche
- Combine the eggs, vanilla and ½ cup of granulated sugar in a blender and blend until combined, about 5 seconds. Add the flour, baking powder, salt, nutmeg, ¼ teaspoon cinnamon and blend about 10 seconds more.
- Preheat the oven to 375 degrees F. Heat a 10-inch ovenproof skillet over medium heat. Melt the butter in the skillet, making sure it coats the bottom of the pan. Add the apple slices and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the apples with the remaining 1 tsp cinnamon and 1 tablespoon of granulated sugar. Stir the apples and cinnamon/sugar together, cooking until the apples are glazed and slightly translucent, about 2 minutes.
- Spread the apples evenly over the bottom of the skillet. Slowly pour the batter over the apples so that they stay in place. Reduce heat to medium-low and cook until the bottom of your pancake is firm, about 8 minutes. Transfer the skillet to your preheated oven and bake until the top of the pancake is firm and a light golden brown color, about 10 minutes.
- Remove from the oven. Wearing oven mitts to protect your hands, place a large serving plate on top of the skillet. Hold the skillet and plate together, then invert them so that the plate is on the bottom. Lift the skillet and your pancake will have dropped out onto the plate.
- Allow the pancake to cool for a few minutes, then cut into slices and serve with your preferred topping.
- 1 tablespoon maple syrup
- ¾ cup heavy whipping cream
- ½ teaspoon pure vanilla extract
- About 10 minutes before you are going to make the whipped cream, place the bowl you’re going to use in the freezer to cool.
- Add the maple syrup, cream and vanilla to your cool bowl and whip with a handheld mixer or the beater attachment on a stand mixer until the cream holds a stiff peak. (My husband likes a firmer whipped cream for pancakes so it doesn’t melt as quickly and has a more buttery texture.)